Orange & Pistachio Millionaire's Shortbread
Millionaire's shortbread is one of those treats that looks difficult to make, but in reality is a breeze, you just need a little time. I find it can sometimes be a touch too sweet, so for this version the addition of orange and pistachio cuts through that perfectly.
Best: To impress, with minimal effort, at a party (remember those?). The squares are rich, so cut them small and share with friends.
Ingredients (makes 12)
90g caster sugar
180g unsalted butter
260g plain flour
One tin (397g) condensed milk
3 tbsp golden syrup
3 tbsp caster sugar
200g unsalted butter
Chocolate & topping:
150g milk chocolate
150g dark chocolate
Zest of 1 orange
2 tbsp pistachio nuts (unsalted, deshelled)
1- Preheat the oven to 160C fan, line a 9x9inch deep square tin with baking paper
2 - For the shortbread base, cream the butter and sugar with a handheld mixer until pale and creamy
3 - Mix in the flour until a soft dough is formed
4 - Firmly press the mixture into the bottom of the tin and bake in the oven for 20-25 minutes until pale golden on top.
5 - Once baked, remove from the oven and set aside to cool
6 - Now you can make a start on the caramel. Add the condensed milk, butter, sugar and golden syrup to a large saucepan over a medium heat. Keep stirring throughout to ensure nothing burns
7 - Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch.
8 - The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture
9 - Pour the caramel onto the shortbread base and leave to set for an hour in the fridge
10 - Once set, melt the dark chocolate in a bain marie and pour over the caramel
11 - Then melt the milk chocolate in the same way and pour over too – swirl the chocolates together
12 - Whilst the chocolate is still warm, zest the orange and chop the pistachio kernels into slivers – sprinkle these across the top. Sometimes I add a touch of sea salt too.
13 - Chill the shortbread back in the fridge for another hour or two until the chocolate has gone hard – now cut into separate pieces.